lemon cake with lemon jello recipe

Written ByJenny Smyth Posted on
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The Best lemon cake with lemon jello recipe

I am so excited to share this lemon cake with lemon jello recipe with you all today. This classic dessert is a staple in many American households, and for good reason – it’s moist, flavorful, and incredibly easy to make. The combination of bright citrus flavors and sweet vanilla is a match made in heaven. I’ve been making this cake for years, and it’s always a hit with my family and friends.

In fact, my kids request it for their birthday parties every year! There’s something about the way the lemon jello sets into the moist cake that just makes it feel like a special treat. And the best part? It’s incredibly easy to customize with your favorite flavors or add-ins.

I’ve added everything from fresh berries to chopped nuts to make it my own. But the original recipe remains one of my favorites – it’s just that good. So if you’re looking for a show-stopping dessert that’s sure to impress, look no further than this lemon cake with lemon jello recipe. Trust me, your family will thank you!

I’ve made this cake countless times over the years, and it never fails to please. Whether I’m serving it at a casual dinner party or as a special treat for my kids, this cake always gets rave reviews. And the best part? It’s incredibly versatile – I’ve served it as a snack, a dessert, or even as part of a brunch spread.

The possibilities are endless! One of the things I love most about this recipe is how easy it is to make ahead of time. Simply prepare the batter, pour it into your cake pans, and let them chill in the fridge until you’re ready to bake. This makes it perfect for busy days when you don’t have time to fuss over a complicated recipe.

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Lemon Cake with Lemon Jello

4.9 from 1074 votes

A moist and tangy lemon cake topped with a layer of refreshing lemon jello. Perfect for summer gatherings or a delightful afternoon tea.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 10Cuisine: InternationalCalories: 300 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs
2 tbsp lemon zest
1/4 cup fresh lemon juice
1 tsp vanilla extract
1/2 cup milk

For the Lemon Jello Topping

1 cup boiling water
1 package lemon jello (3 oz)
1/2 cup cold water
1/2 cup granulated sugar

For the Lemon Glaze

1 cup powdered sugar
2-3 tbsp fresh lemon juice

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour a 9×13 inch baking pan.
3In a medium bowl, combine flour, baking powder, and salt.
Set aside.
4In a large bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
5Beat in the eggs, one at a time, mixing well after each addition.
6Stir in the lemon zest, lemon juice, and vanilla extract.
7Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
8Mix just until combined.
9Ensure the mixture is smooth and well combined.
10Pour the batter into the prepared baking pan.
11Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12The cake should be golden brown and spring back when lightly touched.
13While the cake is baking, prepare the lemon jello topping.
14In a medium bowl, dissolve the jello in 1 cup of boiling water.
15Stir in 1/2 cup of cold water and 1/2 cup of granulated sugar.
16Mix well until the sugar is fully dissolved.
17Place the bowl in the refrigerator to chill until it starts to thicken, about 10-15 minutes.
18The mixture should be slightly thickened and syrupy.
19Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
20While the cake is cooling, prepare the lemon glaze.
21In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
22The glaze should be thin enough to pour but thick enough to coat the back of a spoon.
23After 10 minutes, remove the cake from the pan and let it cool completely on a wire rack.
24Once the cake is cool, spread the lemon glaze evenly over the top.
25Pour the chilled lemon jello topping over the glaze, spreading it evenly to cover the entire surface.
26The jello should be thick enough to hold its shape but not too thick to spread easily.
27Refrigerate the cake for at least 2 hours, or until the jello is set.
28The jello should be firm to the touch and not jiggly.
29Before serving, slice the cake into squares and enjoy.
30The cake should have a moist, tangy flavor with a refreshing lemon glaze and a layer of jello on top.

🔧Equipment

Mixing bowls
Electric mixer
9×13 inch baking pan
Whisk
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 300 kcal🧈Total Fat: 12g💛Saturated Fat: 7g❤️Cholesterol: 70mg🧂Sodium: 250mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 3g

📝Notes

Tips: For a more intense lemon flavor, add an extra tablespoon of lemon zest to the cake batter. You can also add a layer of whipped cream between the cake and the jello for an extra creamy texture. Store any leftovers in the refrigerator.

This lemon cake with lemon jello recipe is a tried-and-true favorite in our household – it’s moist, flavorful, and incredibly easy to make.

Whether you’re serving it at a casual dinner party or as a special treat for your family, this cake is sure to impress.

And don’t even get me started on how versatile it is – I’ve served it as a snack, dessert, or even as part of a brunch spread.

❓ Frequently Asked Questions About Lemon Cake with Lemon Jello

1

Q: What is the ideal ratio of lemon jello to batter? A: For this recipe, I like to use about 1 cup of lemon jello per 2 cups of batter. However, feel free to adjust this ratio to suit your taste preferences.

2

Q: Can I substitute other types of citrus for the lemon? A: While you can experiment with other citrus flavors, keep in mind that lemon is the star of this show – its bright flavor and acidity are what make this cake truly special.

3

Q: How do I ensure my cake turns out moist? A: The key is not overmixing the batter – mix your wet and dry ingredients separately before combining them, and be gentle when folding them together.

4

Q: Can I make this cake in advance? A: Yes! Simply prepare the batter, pour it into your cake pans, and let them chill in the fridge until you’re ready to bake.

5

Q: What are some ideas for customizing this recipe? A: Oh boy, where do I even start?! Some ideas include adding fresh berries or chopped nuts for extra flavor and texture; using different types of citrus zest or juice; or even adding a pinch of salt or spice for depth.

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